Warm Cranberry Dip is ideal for impromptu entertaining or a pot luck event. It is naturally gluten free and has only six ingredients. It is a surprisingly delicious combination that results in people asking “What’s in this dip?” and “Can I have the recipe?” That’s why this is the perfect recipe to share with family and friends who are interested in making dishes to accommodate a gluten free diet.
The base is cream cheese and Miracle Whip that turns slightly pink with the addition of canned whole cranberry sauce. Toasted, slivered almonds add a nice crunch, feta boosts the cheesiness and green onions are a perfect savoury complement. Serve with gluten free crackers or a variety of nicely cut fresh vegetables.
Every party has plenty of dips served with crackers, nachos and vegetables. But dips attract gluten containing crackers and are something to stay away from at a party. So take your own platter of veggies and dip, label it gluten free and put it away from the main table.
Another strategy is to make a few individual portions of dip in small ramekin dishes as well as the main dish. Bake them all together then set aside the ramekins, covered in foil, to stay warm and uncontaminated for those that really need gluten free. The big tray will go on the table for the crowd and no one needs to monitor who dips wheat crackers in it.
I’m not sure if it is the season or the can of cranberry sauce that makes me think of this recipe. I could make it from October right into the new year. Then by the end of January, when the last can of cranberries is gone, I won’t really think about cranberry recipes until fall. So add this Warm Cranberry Dip to your repertoire and let me know in the comments below if you like it or if someone asked you for the recipe.
|1 cup Miracle Whip|
|250 g cream cheese, room temperature|
|1/2 cup feta cheese|
|1/2 cup whole berry cranberry sauce|
|1/2 cup slivered almonds, toasted|
|1/2 cup sliced green onions|
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